Sunday, January 18, 2009

Southwestern Quiche .

I've been looking through recipes to see what might be good to serve the family when the kids and grandkids come for a visit in March. I haven't made Southwestern Quiche for several months. It is a good lunch dish. I may just have to add it to the menu.

Make your favorite pie crust, adding 1 Tablespoon chili powder to the dry ingredients. Use the following quiche filling.

3/4 cup grated Cheddar cheese
1/2 cup grated Monterey Jack cheese
3 large eggs, lightly beaten
1/4 teaspoon pepper
1 teaspoon salt
1 1/2 cup half-and-half
1 can (4 ounces) diced green chilies
1 can (2¼ ounces) sliced ripe olives
2 Tablespoons finely chopped green onions

Preheat oven to 350°F.
In medium bowl, mix eggs, salt, pepper, cream, chilies, olives and green onions.
In bottom of lined pie dish, mix grated cheeses. Pour egg mix over cheese-covered pastry.
Bake 40 to 45 minutes or until knife inserted comes out clean.

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